Ingredients
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2
-
1
-
1/2
-
4
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Sourdough French Bread,You can produce an authentic French loaf in your own kitchen. This really works! Adapted for the bread machine from a recipe found in “World Sourdoughs From Antiquity”, by Ed Wood. Prep time includes proofing time for sourdough starter.,Number your recipe for me it was hard to locate step 15
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Steps
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1
Done
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Put Ingredients, in Order Listed, Into Bread Machine Pan. |
|
2
Done
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Set Machine For Dough Cycle and Start. |
|
3
Done
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at End of Dough Cycle, Turn Dough Out Onto a Floured Surface. |
|
4
Done
|
If Dough Is Too Sticky, Knead in a Little Additional Flour. |
|
5
Done
|
Divide Dough Into 2 Equal Portions and Flatten Each Into a 1 1/2 Inch Thick Oval. |
|
6
Done
|
Fold Oval in Half Once Lengthwise and Pinch Seam to Make an Elongate Loaf. |
|
7
Done
|
Sprinkle Cornmeal on a Baking Sheet and Place the Loaves on the Sheet Seam Side Down. |
|
8
Done
|
Cover and Let Rise in a Warm Place (85 Degrees F) Until About Doubled in Bulk. |
|
9
Done
|
Place a Shallow Pan of Hot Water on the Lower Shelf of the Oven and Preheat the Oven to 375 Degrees F. |
|
10
Done
|
Make Shallow Slashes in Tops of Loaves With a Razor Blade or Finely Serrated Knife, Held at a 30 Degree Angle. |
